Ingredients: -
100 g caster sugar,
130 g unsalted butter (at room temperature),
3 zest of lemons (finely grated),
pinch of salt,
1 large free-range egg,
200 g plain flour -

METHOD: -
Preheat the oven to 180°C Fan/200°C and line a baking sheet with baking paper.
Place the sugar, butter, lemon zest and salt in a large mixing bowl and cream together until light and fluffy.
Add in a beaten egg and stir well to combine, before adding the flour and mixing to a stiff dough.
Place the dough on a sheet of baking paper, it will be a little sticky. Use the baking parchment to help you to form the shape of a log. Roll into a biscuit sized oblong shape, approximately 5cm in diameter and wrap up in the baking paper.
Place the dough in the fridge for 1-2 hours, until it has formed a solid block that you can slice. Or store in fridge overnight if preparing in advance.
When ready to bake, remove the dough from the fridge, remove the paper and cut into 1cm slices. Place the biscuits onto a lined baking tray.
Place the tray into the hot oven and bake the biscuits for 10 minutes until lightly golden. Once baked place the biscuits on a wire rack to cool.